First off, isn’t that a pretty salad? We ate it with a baguette the other night, sitting in the yard as the sun sank and Maxine slept and it just felt so good. Spinach and basil and mixed greens, alfalfa sprouts and sweet grape tomatoes, sunflower seeds and scallions and red onions and chick peas, all tossed together and lightly dressed with homemade vinaigrette. Yummm…
In other news, I’ve been on a kitchen cleaning kick. We’ve got some ideas for a more general reorganization (it’s funny how it takes a while living in a space before you really know how to best use it), but I’ve been focusing on the smaller details. My first stop was a major pantry clean-up. Everything’s in cleaned jars with new labels now and cooking has been streamlined (as has grocery shopping). Plus, I just can’t help but smile at how crisp it all looks when I open the cupboards.
We’ve been entertaining a lot this summer and finally, yesterday, our fridge was relatively empty again. Before loading in the new groceries, I went through each shelf, tossing old food and taking inventory before scrubbing the refrigerator thoroughly for the first time since Maxine was born. This is the kind of project that I find intensely satisfying. I love a good scrub, returning surfaces to a pristine state and putting like with like on the shelves. John and M played while I tackled the refrigerator. When I was done, I wiggled my fingers with satisfaction and announced to the open refrigerator door “Everything will be ok now”. Unfortunately, John could see and hear me from the other room and he totally laughed at this moment of unfettered psychic revelation.
Yeah, it speaks volumes about me. Yeah, I don’t care.
Anyone else out there a freak like me?
Summer has finally graced the west coast, sending the rain that nagged us through May packing. Fresh fruit and veggies abound and we’ve been gobbling down stir-fries and salads in our house, delighting at M’s appreciation for berries and bok choy and all sorts of other simple yumminess.
The shelves at the grocery store are overflowing with chard and the first local tomatoes have made an appearance.
Have I mentioned that I absolutely adore tomatoes? Because I do. I’ve been known to stand over the kitchen sink with a salt shaker in hand and tomato juice streaming down my chin, beaming. Tart and sweet and juicy…what more could you want?
Anyway, today I offer this simple recipe for Chickpeas With Chard and Pan-Roasted Tomatoes. I found it in an old copy of Real Simple magazine. It is, you know, a really simple recipe. And really delicious. And super nutritious to boot. I highly recommend you give it a whirl.